Directions

In a heavy, small saucepan, warm the chocolate and butter or margarine over low heat till chocolate melts, stirring occasionally. Remove from heat.

Stir the evaporated milk into the melted chocolate mixture.

In a medium mixing bowl, combine sugar, cornstarch and salt. Stir in the eggs and vanilla.

Add the chocolate mixture to the egg mixture, stirring well. Pour into a prepared pie shell. Combine the coconut and nuts. Sprinkle over the filling in the shell.

Bake in a 375 degree oven for 25 minutes. Cover with foil; continue baking for 25 to 30 minutes or till puffed and browned. (Filling will be soft.) Let cool, then chill for at least 4 hours or till serving time. Makes 1 pie, 8 servings.

Note

For a decorative touch, place semisweet chocolate pieces around the edges of the piecrust just after you remove it from the oven. Cut out pastry scraps in desired shapes and bake till golden. Place chocolate pieces on the baked pastry shapes while hot, then cool and place on pie before serving.